Instructions

Heat oil in a large skillet or pot. Add onions. Cook over medium-high heat, stirring often, for about 5 minutes, or until onions are lightly browned. Add a small amount of water if onions begin to stick. Add eggplant, green pepper, and garlic. Cover and cook, stirring occasionally, for about 5 minutes, or until eggplant begins to soften.

Coarsely chop the red peppers and add them, and their liquid, to the skillet. Add zucchini and basil. Cover and cook over medium heat, stirring occasionally, for about 3 minutes, or until vegetables are tender. Stir in beans and their liquid, salt, and black pepper. Cover and cook for about 3 more minutes, or until zucchini is just tender.